Chickpea Curry Stuffed Sweet Potato
Ingredients
Sweet potato
- 2 medium-sized orange sweet potatoes
- 2-3 tablespoons plant-based yogurt
- 2-3 tablespoons roasted peanuts
- Fresh coriander
Chickpea curry
- 1 can chickpeas
- Half red onion
- 1/4 thumb-sized ginger
- 1 tomato
- 1 tablespoon tomato paste
- 2 teaspoons ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon ground cayenne pepper (optional)
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 cup water
- Coconut oil
- Salt and pepper to taste
Preparation
Preheat oven to 200 Celsius.
Bake sweet potatoes in the oven for 40-50 minutes until tender and caramelized; cooking time may vary based on size.
While baking, heat a pan over medium-high heat.
Sauté ginger and onion until fragrant.
Add all spices and reduce heat to low; sauté for 3-5 minutes to bloom the spices.
Add chopped tomatoes and cook on medium heat until they break down and form a curry paste.
Add water to create the curry sauce, adding more if needed.
Add chickpeas, stir to combine, and season to taste.
Allow baked sweet potatoes to cool before assembling.
To assemble, cut open the sweet potato to make a pocket.
Stuff with the chickpea curry mixture, add yogurt, and garnish with peanuts and fresh coriander.
Tips
This dish is great for meal prepping and can be stored for later use.
